~ Buttermilk Bean Rolls ~
| 1 pkg. Dry yeast |
¼ cup warm water |
| ¾ cup Grandma Brown's Baked Beans |
½ cup shortening |
| 2 cups buttermilk, at room temperature |
2 tbsp. sugar |
| 2 eggs, well beaten |
1 tsp. salt |
| -Poppy seeds |
7 ½ cups flour |
| -Melted butter |
Dissolve yeast in warm water. Heat beans and shortening until shortening has melted;
cool to lukewarm. In a large bowl, combine bean mixture, yeast, sugar, buttermilk, and salt. Add eggs; then stir in 6 cups of flour. Add additional flour to make firm dough. Knead dough on well-floured board, adding additional flour as necessary. When dough is smooth and satiny, place it in a greased bowl, cover, and let rise in a warm place for two hours or until doubled in bulk.
Shape dough into cloverleaf rolls, filling muffin tins with 3 balls of dough. Brush tops of rolls with melted butter and sprinkle with poppy seeds. Cover rolls loosely and allow to rise until doubled (about 45 minutes). Bake at 425°F for 20 minutes or
until brown.
Yield: about 45 rolls
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